Prabhat Dhakal 
High-pressure processing (HPP) is a novel food preservation technology in which food is subjected to a pressure ranging between 40 and 1000 Mpa for a certain period (milliseconds to minutes) … Read more
Food irradiation is the food preservation technique in which food is exposed to ionizing radiation beams (gamma rays, electron beams, and X-rays) to eliminate food spoilage and pathogenic microorganisms, pests, … Read more
Heat treatment or thermal treatment in food preservation can be defined as treating food at a high temperature for a specific period to kill or reduce the load of microorganisms … Read more
The shelf life of different perishable food products can be prolonged with the application of different gas treatments. In food preservation, the gas treatment uses gases like nitrogen, carbon dioxide, oxygen, … Read more
Extending the shelf life of food without disturbing its natural quality is a great concern in food technology. Ozone treatment is a possible alternative for food preservation as it has … Read more
Chemical preservatives are intentional food additives incorporated into food to prevent or retard food spoilage caused by microbiological, enzymological, or chemical reactions. These chemical preservatives should be nontoxic to humans … Read more
The preservation of foods with heating is one of the most important methods in food processing. Drying can be defined as the process of making a product dehydrated by evaporating … Read more
Temperature management is an important tool to control both physical and biological deteriorations in foods. Low-temperature treatment applied during handling, transportation, and storage is the easiest and most effective method … Read more
